Directions:
- Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
- Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste.
- NOTE: If you want a spicier dish, break the chile into smaller pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.21 Kcal (805 kJ) | ||
| Calories from fat | 52.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Sodium | 66.04mg | 3% | |
| Potassium | 1321.54mg | 28% | |
| Total Carbs | 32.38g | 11% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 11.68g | 47% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 54.08 Kcal (226 kJ) | ||
| Calories from fat | 14.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 9% | |
|---|---|---|---|
| Sodium | 18.58mg | 3% | |
| Potassium | 371.79mg | 28% | |
| Total Carbs | 9.11g | 11% | |
| Sugars | 1.14g | 16% | |
| Dietary Fiber | 3.29g | 47% | |
| Protein | 1.88g | 13% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.3mg | 5% | |
| Calcium | 7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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